Veal Escalopes with Tomato Sauce
This veal recipe is delicious served with spaghetti!
Heat 1 tbsp of olive oil in a saucepan.
Add the onion and garlic and sauté for 2 to 3 minutes. Add the tomato purees, sugar and thyme.
Bring up to the boil, cover with a lid and simmer for 20 minutes. Whizz the sauce to a puree using a hand blender.
Cook the pasta in boiling salted water according to the packet instructions. Drain and add to the sauce with the basil.
Mix the breadcrumbs, parmesan and parsley together.
Season the veal and coat in flour, then dip into the beaten egg. Coat the veal in the breadcrumb mixture.
Heat the remaining oil in a large non stick frying pan. Fry the veal for 1 ½ to 2 minutes on both sides until golden and just cooked through.
Remove from the heat and rest for 2 minutes.
Spoon some spaghetti onto a plate and serve with the veal cut into strips on top.
Suitable from 18 months